Description
A creamy and smoky Lebanese Baba Ganoush made with roasted eggplants blended with tahini, garlic, lemon juice, and olive oil. Perfect as a healthy appetizer or dip, garnished with pomegranate seeds for a fresh burst of flavor.
Ingredients
Scale
Eggplants
- 2 medium eggplants (about 500g)
Dip Mixture
- 1/4 cup tahini
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra-virgin olive oil
- Salt to taste
Garnish (Optional)
- Pomegranate seeds
- Additional olive oil
Instructions
- Preheat and Prepare Eggplants: Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score the flesh lightly to help with roasting. Drizzle olive oil over the cut sides and sprinkle with salt, then place cut-side down on a lined baking sheet.
- Roast Eggplants: Roast the eggplants in the preheated oven for 30-40 minutes until the flesh is tender, caramelized, and easily scooped out. Remove them and allow to cool slightly to handle.
- Scoop and Blend: Scoop the soft eggplant flesh into a mixing bowl. Add tahini, minced garlic, lemon juice, olive oil, and salt. Blend the mixture until smooth using an immersion blender or food processor, ensuring a creamy consistency.
- Serve and Garnish: Transfer the baba ganoush into a serving bowl, drizzle with additional olive oil, and garnish with pomegranate seeds or fresh herbs if desired to add freshness and color.
- Enjoy: Serve the baba ganoush with warm pita bread or crunchy raw vegetables as a delicious and healthy appetizer or snack.
Notes
- For a smokier flavor, you can char the eggplants directly over a gas flame before roasting.
- Adjust garlic and lemon juice to taste depending on your preference.
- Use fresh pomegranate seeds for the best garnish crunch and color contrast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
